AM Line Cook

DRIFTWOOD HOSPITALITY MANAGEMENT•Melbourne, FL

1d•Onsite

About The Position

Responsible for maintaining and setting up the front-line station, producing food, and controlling the quality of meat, fish, poultry, and other food items. The role prepares daily production lists and prepares broiled and sautéed items according to standard recipes and guest orders, ensuring product consistency. It also includes selecting quality ingredients, monitoring storage and portion control, maintaining clean and properly functioning refrigeration, equipment, and work areas, and keeping cooling, heating, and temperature logs. The position follows company policies, food-safety and sanitation standards, and safety and security procedures; uses protective equipment; and reports unsafe conditions, incidents, injuries, near-misses, and property damage or loss to management. Team members are expected to maintain a neat, clean, and well-groomed appearance, assist other kitchen personnel when needed, and perform related duties as requested by management. The hotel operates 24 hours a day, seven days a week, so shift days, start times, and weekly hours may vary with operational needs.

Requirements

Current Food Handler Card.
Basic knowledge of food and beverage preparation, service standards, guest relations, and etiquette.
Working knowledge of broiler cooking fundamentals.
Working knowledge of sauté cooking fundamentals.
Working knowledge of accepted sanitation standards.
Knowledge of operating kitchen equipment, including stoves, ovens, broilers, slicers, steamers, and kettles.
Basic mathematical skills to understand recipes, measurements, requisition amounts, and portion sizes.
Basic English sufficient to understand inquiries from team members and communicate simple instructions.
Ability to understand and apply written product-labeling instructions for safe use of products and processes.
Ability to operate beverage equipment such as a coffee maker.
Ability to grasp, lift, carry, move, or push goods on a hand cart or truck weighing up to 100 pounds.
Manual dexterity to use kitchen equipment, including knives, spoons, spatulas, tongs, and slicers.
Ability to work in extreme temperature ranges and confined spaces.
Ability to perform frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing, and smiling.

Nice To Haves

Three years of cooking experience preferred.
Broiler cooking experience preferred.

Responsibilities

Prepare daily production lists.
Read and use math skills to follow recipes.
Prepare broiled and sautéed food items according to standard recipes and guest checks, maintaining product consistency.
Visually inspect and select high-quality food items for menu preparation.
Check product storage and portion control, especially for specific cuts of meat.
Keep refrigeration, equipment, storage, and work areas clean and in working condition in compliance with health department regulations.
Maintain cooling, heating, and temperature logs.
Follow company policies and safety and security procedures.
Know and follow fire-prevention and emergency procedures, and use protective equipment.
Report unsafe conditions, accidents, injuries, near-misses, and property damage or loss to management.
Maintain a neat, clean, and well-groomed appearance.
Assist other kitchen personnel when needed and perform related duties requested by management.